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sweet and sour soup SECRETS FROM MY VIETNAMESE KITCHEN COOKBOOK REVIEW NOMSS.COM FOOD BLOG

SECRETS FROM MY VIETNAMESE KITCHEN BY KIM THUY | COOKBOOK REVIEW

  • Author: Kim Thuy
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 4 to 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vietnamese

Scale

Ingredients

  • 3 Tbsp (75 g) tamarind paste 3/4 cup (180 mL) boiling water 6 cups (1.5 L) water
  • 3 Tbsp (45 mL) fish sauce
  • 11/4 lb (560 g) tilapia fillets (or another
  • firm-fleshed fish)
  • 1/4 fresh pineapple, peeled and cored 2 ripe tomatoes, cut into quarters 8 to 10 fresh okra, sliced
  • 1 stalk taro, peeled and sliced
  • Salt and freshly ground black pepper
  • 11/2 cups (150 g) bean sprouts
  • 1 bunch rice paddy herbs, coarsely chopped 1 bunch fresh cilantro, coarsely chopped Fried onions or garlic, to taste
  • Bird’s eye chili, thinly sliced, for serving Fish sauce dressing, for serving (p. 23)

Instructions

  1. Spoon the tamarind paste into a bowl and cover with the boiling water. Let stand for 15 minutes.
  2. Pour the 6 cups (1.5 L) water into a stockpot, then add the fish sauce.
  3. Pour the tamarind paste and water mixture through a sieve into the stockpot. With a spoon, press down on the tamarind flesh to extract as much pulp as possible. Discard the seeds and residual pulp.
  4. Stir to combine and bring to a boil.
  5. Add the fish fillets to the broth and cook for 5 minutes. Remove the fish and reserve.
  6. Slice the pineapple lengthwise, then cut each piece into 1/2-inch (1.2 cm) thick slices.
  7. Add the pineapple and tomatoes to the broth and bring back to a boil.
  8. Add the okra and taro, lightly season with salt and pepper, and keep cooking for 2 minutes.
  9. Add the fish back to the pot, then stir in the bean sprouts, rice paddy herbs and cilantro. Bring back to a simmer, then remove from heat.
  10. Serve piping hot, sprinkled with fried onions or garlic, with bowls of bird’s eye chili and fish sauce dressing to dip the fish in.


Notes

  • The longer you let the flavours infuse, the better the soup is. You can prepare it hours in advance and reheat it when you’re ready to serve.
  • Garnish with reserved cilantro and green onions just before serving.

 

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